Chicken Noodle Sesame Miso Soup Recipe

Serves 8 | Finish in 85 Minutes

Add some Asian flair to your next pot of a family classic soup recipe. This easy comfort food is an East meets West fusion of classic chicken noodle soup ingredients with a flavourful twist of sesame miso and Asian veggies. Serve it for lunch or as part of a delicious family dinner with a side salad and crusty roll.


  • 3 boneless, skinless Chicken Breasts
  • 1 c. Litehouse® Sesame Miso Dressing & Dip
  • 1 tbsp. Toasted Sesame Oil
  • 2 c. Bok Choy, chopped
  • ½ c. Carrots, peeled and sliced
  • 1 c. Shiitake Mushrooms, sliced
  • 1 tbsp. Litehouse® Freeze Dried Ginger
  • 1 tbsp. Litehouse® Freeze Dried Garlic
  • 1 Lime, juiced
  • 1 tbsp. Soy Sauce
  • Pinch Chili Flakes
  • 8 c. Chicken Broth
  • 1 c. Rice Noodles, uncooked
  • Salt and Pepper, to taste
  • Garnish ideas: sesame seeds, sliced radishes, Litehouse® Freeze Dried Spring Onion


  1. Preheat oven to 450° F. Place chicken in a shallow casserole dish. Cover with Litehouse® Sesame Miso Dressing & Dip. Bake for 25 to 30 minutes or until a meat thermometer reads 165° F.  The time your chicken needs to bake will depend on the size of your chicken breasts. Remove from oven and set aside to cool. Once cooled, chop into ½ inch chunks.
  2. Add toasted sesame oil to a large pot over medium heat. Add Bok Choy, carrots, mushrooms, Litehouse® Freeze Dried Ginger, Litehouse® Freeze Dried Garlic, lime juice, soy sauce and chili flakes. Season with salt and pepper.
  3. Cook for 5 to 7 minutes, until Bok Choy is wilted. 
  4. Stir in chicken broth, chicken and rice noodles. Bring to a boil. Reduce heat to medium low. Cover and simmer for 30 minutes. 
  5. Ladle soup into bowls and top with desired garnishes.

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